Biscoff Protein Cheesecakes

Directions

1. In a food processor or blender, blitz your biscuits until they become a fine crumb. Add in melted butter and mix until combined.

2. Weigh your total base mixture and divide by 4, this will give you the total grams of biscuit base per cheesecake. Evenly distribute into 4 muffin holes in a silicone muffin tin (NOTE: It has to be silicone so that you can easily pop out the cheesecakes once set). Refrigerate.

3. To make the filling, mix together greek yoghurt, cream cheese and protein powder. In a small bowl, combine the gelatine powder with boiling water and mix until dissolved. Once dissolved, add to the cheesecake mixture and mix until well combined.

4. Melt Biscoff spread and add to cheesecake mixture and mix until well combined.

5. Weigh your total cheesecake mixture and divide by 4, this will give you the total grams per cheesecake. Distribute the mixture into muffin holes on top of base. Refrigerate for at least 3 hours (overnight preferred). Once set, pop cheesecakes out of moulds. Drizzle over melted Biscoff spread and crush Biscoff biscuits. Serve and enjoy.